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VALRHONA AZELIA HAZELNUT CHOCOLATE (35%)

VAL Azélia 35% Fève 3KG
CodeVAL0507
Specification3 packs * 3 kg / Carton

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Product Usage Instruction

Brands：VALRHONA
Place of origin：France
Category：Milk chocolate
Specification：3 packs * 3 kg / Carton
Shelf life：365 days
Code：VAL0507
Storage：In a dry place where temperature is maintened at 16-18°C
VALRHONA
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Since 1922 French chocolate maker Valrhona has been providing chocolatiers and pastry chefs with exceptional products. As it has for the past 100 years, Valrhona continues to dedicate its expertise, high standards and passion to helping culinary professionals push their creative limits and perfect their craftsmanship. The top choice of leading chefs around the world, Valrhona is constantly innovating to offer chefs the widest range of distinctive chocolate and praliné flavor profiles. Valrhona aims to broaden chefs' and consumers' culinary horizons, making every taste an exceptional experience.

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Product Application

Product Feature

Valrhona has created Azelia, one of the classic products beloved by pastry chefs. The aroma of roasted hazelnuts blends seamlessly with the delicate, smooth milk chocolate, offering just the right amount of sweetness for a delightful experience that feels silky and soft.

Product Superiority

Azelia boasts an irresistible roasted hazelnut flavor, providing a luxurious and unique chocolate experience. Enjoy a new chocolate flavor that sparks your creativity.

Product Usage Instruction

-Tempering is a technique that enables the fat in the chocolate to crystallize to a stable, homogenous form and to obtain an end product that is glossy, crisp, and will keep for a long time without blooming.
-While tempering chocolate, keep the temperature in the workspace as stable as possible, between 18℃ to 20℃. Always work on a dry, un-chilled marble slab.
Check that the temperature is T1 to melt the couverture.
Temper the required amount of couverture and make sure that you always have some warm couverture in reserve.
Stir regularly and check that it is crystallization temperature T2.
Stop cooling the couverture and immediately raise the temperature to T3, by adding warm couvertureat T1/warming it in a bain-marie/warming it in a microwave oven (400/500 W max, so as not to burn it).
Check that the couverture is at the working temperature T3 and stir regularly to ensure that the temperature is evenly distributed.
VALRHONA AZELIA HAZELNUT CHOCOLATE (35%)

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